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Marinated Vegetable Salad
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Marinated Vegetable Salad

12 Hr(s) 10 Min(s)
10 Min(s) Prep
12 Hr(s) Cook
Healthy Living
Sure, you can buy a marinated veggie salad at the deli. But it won't be as tasty as this one, and you won't get credit for making it!
What You Need
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10 servings
Original recipe yields 10 servings
4 cups small cauliflower florets (about 1 head)
2 cups frozen cut green beans, cooked
2 stalks celery, cut diagonally into thin slices
2 green onions, thin sliced
2 Tbsp. chopped pimiento s
2/3 cup HEINZ Apple Cider Vinegar
2/3 cup oil
2 Tbsp. sugar
1/2 tsp. paprika
dash ground black pepper
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Let's Make It
1
Combine vegetables and pimientos in large bowl. Whisk remaining ingredients until blended. Add to vegetable mixture; mix lightly.
2
Refrigerate overnight to marinate, stirring occasionally.
3
Drain salad before serving, discarding the marinade.
Kitchen Tips
Tip 1
Serving Suggestion
Serve on a bed of lettuce.
Tip 2
Variation
Substitute 1/2 lb. cut fresh green beans for the frozen green beans. To cook the beans, trim and discard the stems and ends from the beans. Wash just before cooking. Use a large enough pan or microwaveable dish to avoid overcrowding the beans. Cook the beans just until crisp-tender. Overcooking robs them of their bright green color and fresh flavor.
Nutrition
Calories
70
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 20mg
1%
Total Carbohydrates 5g
2%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 1g
2%
Vitamin A
6%
Vitamin C
40%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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